CARDIOVASCULAR: The
antioxidant vitamin E may help reduce high levels of inflammation-causing
proteins that contribute to heart disease.

DRUG DANGERS:
Patients
taking Celebrex™ or NSAIDS should be cautioned against taking a daily
aspirin as it can raise the risk for gastrointestinal complications by
450% and 335%, respectively.

STROKE: Periodontal
disease is an important risk factor for nonhemorrhagic stroke.

WHOLE VS. FRACTIONATED
GRAINS

Evidence
is abundant in the scientific literature to demonstrate the benefit of
whole, complex, natural foods over their isolated, synthetic, processed
or fractionated counterparts. Particularly with regard to grains, whole
grains have been shown to be superior to fractionated grains without a
doubt.

Whole grain consumption is associated with
reduced incidence of cancer of the large bowel, stomach, oral cavity,
pharynx, esophagus, rectum, liver, gallbladder, pancreas, larynx, breast,
endometrium, ovary, prostate, bladder, kidney and other organs, as well
as Hodgkin's disease and non-Hodgkin's lymphomas. Eating whole grains
rather than fractionated grains has also been shown to reduce the risk
for developing heart disease and Type II diabetes, and to moderate the
postprandial (after eating) glucose response in those who do have diabetes.
Whole grains are even thought to help control the development of dental
caries.

The substantial nutrient loss caused by
milling, bleaching and other processing methods includes the incredible
loss of 34% of protein, 97% of fiber, 39% of vitamin E, 57% of folacin,
77% of riboflavin, 83% of niacin, 66% of vitamin B6, 55% of pantothenic
acid, 90% of thiamin, 67% of calcium, 44% of iron, 77% of magnesium, 79%
of potassium, and 62% of zinc. And this is just what we know about.

Incidentally, in contrast, the sprouting
of grains actually enhances the nutritional value over that of the ordinary
seed. Several factors such as vitamin concentrations, bioavailability
of trace elements and minerals, activity of hydrolytic enzymes, and levels
of essential amino acids markedly increase during germination. For example,
pantothenic acid levels increase by as much as 200%, riboflavin by 1460%,
pyridoxine by 600%, folic acid by 200%, vitamin B12 by 556%, vitamin
K by 2500%, carotene by 1200%, and growth support effectiveness by 100%.
The digestibility of storage proteins and starch are also improved due
to their partial hydrolysis during sprouting. In addition, sprouting
decreases the starch and antinutrient levels of the grains. Nutritional
value, therefore, not only is not lost with sprouting - it is greatly
multiplied.

Wysong Super Flour™ contains a blend
of organically grown whole and sprouted grains to provide a variety of
natural nutrients in their natural substrate to promote health. In addition,
Super Flour contains prebiotic oligosaccharides and natural calcium sources.
When used in place of other flours, Super Flour provides the natural,
synergistic nutrition found only in whole foods.

Best
of health to you and yours from all of us here at Wysong.

The Wysong e-Health Letter is an
educational newsletter. Opinions expressed are meant to be taken for
their argumentative/intellectual interest value, and not interpreted
as specific medical or legal direction for individual conditions or
situations. The e-Health Letter does not represent all-inclusive knowledge,
nor can it affirm or deny facts or data gathered from cited references.
Before initiating any health action or changing existing therapies,
individuals should read the references cited in the e-Health Letter
or request them from Wysong Corporation (eHealthLetter@wysong.net),
and seek and evaluate several alternative, competent viewpoints. The
reader (not the Wysong e-Health Letter) must assume all responsibilities
from the application of educational and often controversial information
presented in the e-Health Letter.